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HAND BOOK 


Gas Ranges 
for 
Architects and Builders 


NEW PROCESS STOVE CO. DIV. - - Cleveland, Ohio 
QUIGKMEALYSTIOVE GOr DIVea- ==) aesty Louis, Mo: 
RECIABEESS LOVE COs DIV. =a - - Cleveland, Ohio 
GEORGE M. CLARK & CO. DIV. - - - Chicago, Ill. 
DANGEERSSTOVES GOs DI\Vea ae - Cleveland, Ohio 
NATIONAL STOVE GO. DIV. . - - - Lorain, Ohio 


AMERICAN STOVE COMPANY 
St. Louis, Mo. 


Copyright 1925 
American Stove Company 


An Introduction to a Subject of 
Great Importance to Architects and Builders 


HE Lorain Oven Heat Regulator is the first perfect application of thermostatic 


control of heat to the oven of the domestic gas range. 


“Lorain” was invented in 


the Research Laboratories of American Stove Company, and is sold only as an 
integral part of gas ranges manufactured by the several divisions of American 
Stove Company, the world’s largest manufacturer of gas ranges. 


Lorain has been made and marketed suc- 
cessfully for over ten years. It is the 
original oven heat regulator. The Lorain 
Oven Heat Regulator is made and guaran- 
teed by the same stove company that manu- 
factures the stoves of which it is a part. It 
is the only regulator universally known to 
the American housewife. This is true be- 
cause of the extensive National Advertising 
which has been carried on uninterruptedly 
for the past six years. The name “Lorain” 
is carried in over 90,000,000 advertisements 
yearly. 


Thus, housewives the country over are 
thoroughly educated and sold on the ad- 
vantages of the Lorain Oven Heat Regu- 
lator. They know that Lorain insures per- 
fect results with everything cooked or 
baked in the oven, that it permits of the 
cooking of a Whole Meal while the house- 
wife is miles away enjoying herself, that 
it enables her to do her Canning in the oven 
— quickly, easily, cheaply, and with un- 
equalled results. 


By making it possible for the housewife 
to regulate and control the oven temper- 
ature exactly, the Lorain Oven Heat Regu- 
lator has made the art of “good cooking” 
easily acquired and more exact, rather than 
an art mastered only after years of dis- 
couraging failures. For this reason, more 
than sixteen hundred schools and colleges 
are Today using Lorain-equipped Gas 
Ranges to teach students the science of 
cooking. 


The Lorain Oven Heat Regulator has 
been approved by > ery vecogniz q 
kitchen in Americ 
keeping Institr’ 


New York Tribune Institute, Modern 
School of Cookery and the Testing House 
of Today’s Housewife. 


Moreover, with few exceptions, manufac- 
turers of nationally-known food products 
use Lorain-equipped gas ranges in their 
Experimental Kitchens and now include 
Time and Temperature in their nationally- 
advertised recipes. 


Satisfied tenants are the greatest asset 
the investment builder can have and noth- 
ing can be placed in his apartments which 
will go farther to bring about “tenant satis- 
faction” than the installation of a Lorain- 
equipped Range. 


Satisfied tenants stay “put” and every 
investment-builder knows what this means 
to him in actual dollars and cents. 


Once a woman has lived in a Lorain- 
equipped apartment she knows Lorain 
Service and will hesitate, if not stop, at 
renting another apartment where the 
kitchen does not have a Lorain-equipped 
Gas Range. Families are continually mov- 
ing from one apartment to another and 
Lorain-equipped kitchens are becoming 
more of a factor each year to hold tenants. 


Lorain-equipped apartments have a higher rental 
value, rent easier, and stay rented longer. 


From a rental standpoint the small addi- 
tional cost for Lorain equipment is the very 
best of investments as shown in the fore- 
going, but aside from this fact the addi- 
tional cost wil! more than be made up in 
the sayvinst vip nent-builder in his 
20 itenz gb ae elimina- 

of repairs so 1; . u.., meeded on 
most stoves. 


HANDBOOK on GEESWRANGES 


Bess 


E ESe a8 a8 


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| 


\| 


Direct Action No. 30 Direct Action No. 20 


Direct Action No. 15 Quick Meat No. 102 r] 
Quick Mra 


l 


Quick Meat No. 104 Quick Meat No. 122 Dancer No. 2004 Retras_eE No. 950 


Special Lorain-equipped Gas Ovens for Schools and Laboratories 


The above ovens are especially designed for experimental work and instruction in oven cookery. Any Lorain-equipped gas range is suitable 
for the same purpose if the cooking-top is required 


TABLE OF DIMENSIONS 


Secon BROILER OVEN RANGE 
Height Depth Width Height Depth Width Height Depth Width 
60 916" 14" 11” 52” 16" 31" 
40 12" 18” 18” 58" 25" 5514" 
30 716" 18” 18” 12" 18” 18” 5334" 25" 5514" 
20 ; 12" 18” 18” 58” 25" 28" 
15 74" 18” 18” 12" 18” 18” 5314" 25" 2814" 
111 g” 2114" 18” 12" 2114" 18” 52" 25" 7” 
102 12" 2114" 18” 44” 25" 52" 
103 | (7 2114" 18” 66" a one | 
104 | | | eae 2114" i 66" 25" 37 
122 ov} 2.44" 18" 49" 2144" 18” 52" 25" 52" 
2004 « | : | he wigeee ome 18% 1814" 60" 24" 58” 
950. || f | ere 18” 1814" 514" 2434" A714" 


Four 


(omen cil! — Ga@seand bUIL DERS 


&e 


Ciark. Jewet No. A-456 CiarK Jewet No. A2-456 Crark Jewet No. A-238 Crark Jewet No. A-138 


Also furnished with bracket Also furnished with stand- 
(No. A-282) ard legs (No. A-181) 


a : | 
é 


Ciark Jewer No. A-182 Ciark JeEwet No. A-282 Ciark Jewet No. A-181 
On BRACKET 


2 


Cxuark Jeweit No. A-284 


NOTICE 
Any Lorain equipped stove 
may be used in schools, the 
special Domestic Science Ovens 
not always being used. 


All American Stove Com-_ 
pany ranges and ovens, of 
which there is a large variety, 
may be used in schools, clubs, 
cafeterias, bakeries, and places 
where the utmost precision and 


New Process modern equipment are re- 
New Process No. 118-04 New Process No. 118-02 No. 118-01 quired. 
SEMI-ENAMEL SEMI-ENAMEL SEMI-ENAMEL 


Special Lorain-equipped Gas Ovens for Schools and Laboratories 


The above ovens are especially designed for experimental work and instruction in oven cookery. Any Lorain-equipped gas range is suitable 
for the same purpose if the cooking-top is required 


TABLE OF DIMENSIONS 


Aone BROILER OVEN . | RANGE 
Height Depth Width Height Depth Width Height Depth Width 

A-456 14” 22” 2214" 3214” 33" 49” 
A2-456 14” 22” 2214" Dis 30” 36" 
A-238 10” 20" 1814" 14” 20" 1814" 5214" 26” 56" 
A-138 10" 20" 1814 14” 20" 1814" 5214" | 26” 28” 

A284 yi 14” 20” 1814" 64" 29044" 56" 
A-182 14” 20" 1814” 64" 2914" 23” 
A283 Westie 20” 1344” || 4a” 26” acces 
118-04 1314" 1814" VES aR NG ayo 2814" 5314" 
118-02 1344" 1314" {Sigtle | i Maoge 2614" 5314" 
118-01 1314" 1814? 18%" || 491" | 2614" 27" 
Micioapecre: | 14" 20" ig” || a Bue 28” 


Five 


HANDBOOK GAS RANGES 


on 


‘4 
Quick Meat No. 1787-W 


Yu 


Dancer No. 2477-XF 


New Process No. 139-16 
SEMI-ENAMEL 


New Process No. 114-36 
SEMI-ENA MEL 


New Process No. 4-36 
ALL-ENAMEL 


1/ 
| 
\ 


Dancier No. 2475-EF 


New Process No. 18-81 


Special Lorain-equipped Gas Stoves for Small Kitchens 


All cabinet ranges can be made with left or right hand ovens 


TABLE OF DIMENSIONS 


aie Coox1na Tor | BROILER OVEN RANGE 
Height | Depth | Width || Height | Depth | Width || Height | Depth | Width || Height | Depth | Width 
9-604 3214" Dey 1934” 914" Dil 14” 14” Dale 14” 54” 281%" 44” 
1787-W 36” 2914" DS! 9g” 18” 1S! ily? 18” 18” 36” 26" 3614" . 
1-414 321%" 21 20” 9g” 200 14” 14” 20” 14” ou Dies 47” 
8-104 3212" 23" 1934" gi" | 24" 147 14” 21” 14” 54” D8 VA \\\ eran 
2470-XF 3114" 201%" Ou 8” 19” 14” 14” 19” 14” Sill 2714" 47" 
2471-XF 32" 20 Di 8" 19” 14” 14” 19” 14” Sil! 26” 48” 
2477-XF 3114" 2014" 1914” 8" 19” 14” 12% 19” 14” 46” 26" A1” 
2475-EF 3314" BONY 2014” 10” 19” 14” iL” 19” 14” Si0)” DGS 48” 
4-36 32” Dt | 20" BIA" | 1SIZh Ne Aen Atal 181" Ayes 274? \ nae 
114-36 32” Di 20" gig" | 1814" |) Taig" We 4s | 16a 14 tol Soe pyevse | vats 
139-16 Sy MaKe 22 84” 18” 1614" 1414” Noy 1614" 50144" 271%" 4514” 
18-81 3214" 2314” 36” De 184’ 18%” || 34” 29” 36” 


fpommecelGriiaior: CMivmand. 5.0 1 DIEIRS 


{ 


Reviante No. 5916 


5 


i 


| 
| 


Ciark Jewet No. R-260-X Crark JEWEL No. A-234 Crark Jewet No. A-3446 


& S & 
Direct Action No. 130-HR  Direcr Action No, 214-ER-HR Dzirecr Action No. 314-R-HR Direct Action No. 214-AR-HR 
witH Back SHELF 


Special Lorain-equipped Gas Ranges for Small Kitchens 


All cabinet ranges can be made with left or right hand ovens 


TABLE OF DIMENSIONS 


ar CooKxinG Tor BROILER OVEN RANGE 
No 
Height | Depth | Width || Height | Depth | Width |] Height | Depth | Width |} Height | Depth | Width 
5916 See 19” 2334” || 10” | 19” 16” 14” | 18” 16” 52 | 257 4334" 
1314 344%" | 2134" | 29074" oi” | 18” 1814" 11” _ | 18” 1814" || 341%” | 29” 29 1," 
5481 3084" | 2014” | 2514" || 10° 18” 14” 14” | 19” -. | 14” 5134” | 2434" | 45” 
1124 57 | a1sze | 207@" ||" a 11” | 18” 1814" || 35" 20" 291%" 
160 | 32 19%" | 20%" || 91” | 1936" | 1614" Il 12” | 18346” | 1614" || 4714" | 2334” | 43” 
R260X | 32” | 1944" | 2014" || 914" | 1936" | 1636" 12" | 4814" | 1634" || apie | 24” 43” 
WADI | 3a" 1303] er 14” | 13” 1844" || 34” 1914" | 3034". 
A-3446 | 32" | 23” 17%" || 10” | 20” 1414" 14” | 20° 1414" || 52” | 29" 41" 
~ 130-HR-Shelf | 36” 24" 36" gi” | 18” | 18” 12” | 18% 18” 5414” | 24” 36" 
214-ER-HR | 321%" | 21” 24” gi" | 1914” | 14" 14" | 4014" | 14° 51” | 26" 42" 
314-R-HR | 3234" | 21" 24" 84" | 1944" | 14” 14" | 1916" | 14” 55! 26" 4614" 
~-214-AR-HR | 324%" | 21" | 24" 3 | 1934" | 14" | a4” | torr | tae. | st” 26" ~+| 42" 


Seven 


HANDBOOK on Gas RAN GES 


Ls 


Quick Meat No. 1-416 Quick Meat No. 8-106 


i, } ) B 
Dancuier No. 2233-XF Dancer No. 2233-EF Dancer No. 2572-XF 
SEMI-ENAMEL ALL-ENAMEL 


\ i J 


New Process No. 28-44 New Process No. 6-40 New Process No. 118-44 New Process No. 


Gray ENAMEL ALL-ENAMEL SEMI-ENAMEL ALL-ENAMEL 


Special Lorain-equipped Gas Stoves for Medium Kitchens 


All cabinet ranges can be made with left or right hand ovens 


TABLE OF DIMENSIONS 


NG CooxinG Top BROILER OVEN ta RANGE 
Height | Depth | Width || Height | Depth | Width |} Height | Depth | Width || Height | Depth | Width 
9-608 CZs D5 DBM g” aA! 48” 12s Ds IQ? 5114" 2834" 55%" 
1-416 32%" De 20" 9” 20” 16" 14” 20” 16” By)” Dep 49” 
8-106 Sn" 25 Dog 9” Plies NO (i DAY 16” 5014” 2834" 49” 
1-516 3214" | 21" | 20" 9” | 20" 16" 14” | 20" 16" 52” | 27” | 49" 
2233-XF 33 Diiles 2414" 10” 19” 18%" 14” 19” 181%” 52" 271%" So 
2233-EF Sou Dili 2416" 10” 19” 1814" 14” 19” 1814" oy! 27% oo 
2533-XF Bor DAG 244%" 10” 19” 1814” 14” 19” 18%” S28 274%" Sy’ 
2572-XF 31%" 201%" Dy 8" 19” Om 14” 19” 7” 16” Sil 2714" 49” 
ot aN oe 211%" 24” 814" 184” 184" ; 1414” 1814” 1814" Gy QTV". 5114" 
6-40 Boi 21%’ DRE 84" 1814" 1614" 1414” 1814” 16%" 52” 27Y4" 47" 
118-44 os 33" iS 2114" 24" af, 84" | 1814" 1814” 1414" 1814" 1814” 52 2714" 5114" 
8-44 IF Son 214%” 24” 84" 1844" 18%” 1414” 1814" 18%" 2m 2714" 51%” 


Eight 


co EE a ee ee ee 
joe rile Ci yerand B80] I DER S 


= 
RELIABLE No. 6382 
Crark Jewet No. A-316 
| Lert Oven 
“Dmecr ACTION é . j 
No. 328-AR-HR-Canopy Direct Action No. 316-XR-HR Direct Action No. 314-AR-HR ~=Dmecr Action No. 226-ER-HR 
Special Lorain-equipped Gas Ranges for Medium Kitchens 
All cabinet ranges can be made with left or right hand ovens 
TABLE OF DIMENSIONS 
CooKx1nG Tor BROILER | OVEN RANGE 
Stove No = : = — ee Sao 5 ; 
Height | Depth | Width |) Height | Depth | Width Height | Depth | Width || Height | Depth | Width 
a 6381 " 3034” 2014" 25%" 10” 18” 18%" 14” 18” 184” 5134” 2434" 4914" 
6382 || 3034" | 2034" | 2536” | to” | a8” | 1834" ll aa 13” | 1834” || 5734" | 243" | soage 
a 34 Ye" | 20%" | 3434" ; 10” 48" 1814” 14” ee! 1814" SEP ve PUR ON SEY ts 
5304 3414" 2014" 2514" 17%” 18” 14” | hae 18” QOe se” 2414" 47" 
A-638 Sy : Dom e 2214" 10” 20" 1814” 14” 20” 1814" Syl 29” 53.19” 
A-336-S ol 23" 2214" 10” 20” 16%" 14% 20 s) 16%" Syne 29” 5114” 
A-338 She ; 230 Z 2214" 40" 20m 1814’ 14” 20” 18%” 52 29” 53%" 
A-316 ; Bye 2314 224" 10” 20” 161%" 14% 20” 161%’ By 29” 5114” 
eek || emer 814" | 1914" | 18” 14" | 1914" | 197 637 | 26%) 01g 
316-XR-HR || 3214” | 21” 24" 814” | 191%" | 16" 14” 1914" | 16” 55” 26" 431" 
314-AR-HR 32 Vy" 21” 24" 814" 1914’ 14” 14” 1914” 14” 55! 26” 4614" 
226-ER-HR 32144" Phe 24” 814" 1914" 16” 14” 19%” 16” So” 26" 44” 


Nine 


HANDBOOK on GeysSmRAW Ges 


Quick Meat No. 2-218-W Quick Meat No. 8-528 Quick Meat No. 8-218 Quick Meat No. 4-687-W 


3) S 
Dancer No, 2209-EF Dancier No. 2205-WF Dancer No. 2203-WF 


f 


— ASSRRNSSS 


New Process No. 24-97 New Process No. 18-97-16 New Process No. 8-44 New Process No. 24-33-16 
witH Back SHELF Att ENAMEL witH Dome Hoop 


Special Lorain-equipped Gas Stoves for Large Kitchens 


All cabinet ranges can be made with left or right hand ovens 


TABLE OF DIMENSIONS 


Sinve Ne | Cooxine Top BROILER LARGE OVEN SMALL OVEN RANGE 
Height| Depth| Width!Height| Depth| Width|Height| Depth] Width |Height); Depth Width|Height| Depth} Width 
2-218-W a 36” 2214” 136” 12% Drie 18" 14” Diets 220 ae Dili 18” 63” 2914” 67” 
8-528 Sey We SO" NY 18” isi 14” 18” 22 12 18” 18” Si" 2916" 71" 
8-218 32 aoa ao OS ES e ae oles 1S 63" |283747 ison 
4-687-W 30” 221%” |36” 10” pi Dans 14” Di DD 64” 2434” 173” 
2209-EF 34? SRA 27” 9” 11614" 11834" |f4"  |1'814” \20” 10 11814" 1614" 1577) B20" 150" 
—-9905-WF 347 Nae eOge o” 11614" 118146” |14” 11814” 122" 10" 11814" 11614” |70" 29” ~—s | 50” 
2203-WF 34” 24” 49” 9” 1614" 1814" 114” 1814" |22” 10” 18%” |1614”" |70" 29" ae 
2208-F BAP DATS 140” = N44” GUA 1S U4" A eiisae” (208 68y (20% Gas 
24-97 30)” 26” 6714" 1234” 11814” |2414" 5814” 13314” |69" 
8-44 33”) 2144" 124" 814" 11816" 11814” |141%4" 11814” |1810” SO” 2734" 5144" 
18-97-16 32 yer 25m Ba Nila 20 Va 14” VD” 1814” |18%" |11” 1814” |1614” |63” 32%” |5414" 
24-33-16 ; 355 BS 46%” |12” 20%" 114" 1234” 118%” '241%" |11" 1814” 1614" 66” 3216" |6734" 


Ten 


(ome Coladelee C:laSmrand BULL DER S 


Hhtdy 


y 
RetrasLe No. 6306 RELIABLE No. 322 


P: . Boe : p 
ie es] y 
is . : 

‘ 


u . 
Cuark Jewet No. A-624 


eee. 


Bo agtttie 


¥ Direcr Action é j 
No. 370-A CANory Direct Action No. 393-R Direct Action No. 390-R Direct Action No. 373-R 


Special Lorain-equipped Gas Stoves for Large Kitchens 


All cabinet ranges can be made with left or right hand ovens 


TABLE OF DIMENSIONS 


| CooKING Tor BROILER LARGE OVEN SMALL OVEN RANGE 
Stove No. 
Height) Depth| Width|Height} Depth} Width|Height} Depth} Width|Height| Depth] Width|Height| Depth] Width 
6330 3134” 12014” 13734” 114” 18” ZOU 14” TSG 20/7 884” 118” va 58” De 6334" 
6306 3414" 12016" 13734” 11714" 118” 14” 14” |is” joa” aa” fas” fav Som 2416” 158” 
ae 3034" [26 733g" |1134" [1434" |2334” |14” 20" faa” | OT SSSOdLSSséi6 6” ~—sI36” [gar 
222 3014” 126" Jao” = 1134" |143g” |2314" [147 [207 |oo” | | | leer (36 5514" 
A-624 ~ i3244" 2144” 131” 14” 1914” |16” 14” 1914” |24” 14” |1034" l16” loo” fos” |s734" 
os A-639 32 23" 2246” 110” 20” 1814” |14” 20” 18%’ 6144" 129” 5314" 
A-524 32Y" 12116” 131” 14” 191%” 116” 14” 1914” |24" 14” 1914” 116” 60” 28” 5714" 
ne 5, 3214" 2136" |24” 14” |1944" |16” 14a” — 1934" |20" 14” 1934" 16” Joo” [28”___|53” 


370-A Canopy = |3214” |2114” |2916” | 814” |18” 20" =—-|12”"—s‘|1g”—s f20”.—s tt0”"—s* (a7”~—s«t6”~—s loa” = 26" —s 57” 


393-R 3212) 20g 072” || 847 118" = 120" 112" 18” 120%) 10" ead? \t6” 157” 6) loz? 
390-R 22 a2 8 eet emn 0 as 11218” a0". 140" T1172 81162 IS 7a 26" Gaisay 
373-R Sea NaS Oe 8 ie" 8" 120") 1 ise 20" to” iz" ido” Wi E2078 loi? 


Eleven 


HANDBOOK on 


tA ls AN GC Ess 


Buildings Rent EasilyWhere Proper Attention 
Is Given to Gas Piping and Flue Outlets 


( The following article is reprinted by the courtesy of the American Gas Association ) 


Gas in the Modern Building 


Necessity for Piping—The modern building 
most nearly approaches its point of maximum 
efficiency and maximum earning power when it 
presents for the use of its occupants the most 
complete facilities available in these modern times. 
To be complete, it must be adequately piped for 
gas. 


Manufactured gas, the use of which is now so 
general as to be almost universal, possesses many 
advantages as a source of energy. From the 
nature of its process of manufacture, storage and 
distribution, its continuity of supply is absolutely 
reliable. Gas provides an uninterrupted service— 
flexible in demand and uniform in quality. 


Its use goes a long way toward eliminating the 
costly and unsanitary smoke nuisance in our cities 
and towns as well as conserving our coal resources. 
Its use means a saving of time, through increased 
speed in actual operation, and the ability to secure 
uniform and more accurate control either manu- 
ally or automatically. It saves space, a tre- 
mendous advantage in modern building operations, 
since it eliminates the storage space required for 
other fuels and the space necessary for the storage 
of ashes, containers, ete. It saves labor (handling 
solid fuels, ashes, etc.), due to its peculiar adapta- 
bility to automatic control and it also assures a 
more uniform product. 


From practical experience, gas service is essen- 
tial in the modern building. In the home it has 
long been a necessity not only for cooking, light- 
ing, and water heating, but also for auxiliary and, 
more and more, complete heating from central 
heating plants. It is by no means unusual but 
rather the common experience to have prospective 
tenants of mercantile buildings demand this gas 
service in the premises which they are to occupy. 
This has, in fact, increased from year to year as 
both the uses of gas have multiplied and as the 
custom of housing light manufacturing concerns 
on the upper floors of mercantile buildings has 
increased. Now it is practically a universal de- 
mand for this service which, in a great number 
of cases, becomes a determining factor in the 
leasing of building space. Even in the office 
building, the practice of doctors and dentists, 
jewelers, chemists and small laboratories, restau- 
rants and clubs occupying space has made gas 
service a positive necessity in the equipment of 
the building. 


In addition, modern building principles call for 
the most permanent structures, so permanent that 
it is undeniable that they will outlast by many 
years the present generation. Due to this long 
life, the character of the occupancy and the uses 
to which the premises are put may change many 
times from those for which they were originally 
intended. Recent years have not only seen this 
condition but have seen complete changes of whole 


neighborhoods carrying with them a change in 
character of occupancy of every building in that 
locality. No building can be considered modern, 
complete or capable of answering all demands that 
can be made upon it unless its equipment makes 
possible the use of so efficient a source of energy 
aS gas. 


Gas in the Residence 
Gas in the residence is universally used for: 


Cooking Lighting 
Water Heating Auxiliary Heating 
Laundry Work 


More and more, in recent years, gas is also 
being used in central heating plants for either 
steam or hot water, with its advantages of clean- 
liness, space saving and positive automatic control. 


Gas in the Hotel 
Gas in the hotel is universally used for: 


Main Kitchens Pastry Shops 

Banquet Kitchens Water Heating 

Serving Pantrys Laundry 

Bake Shops Water Sterilizing 
Confectionery Shops Auxiliary Space Heating 


Gas in the Loft Building 


Gas has a great number of uses in the loft 
building such as: 


Water Heating Steam Boilers 


In addition, all manner of furnaces, burners, 
ovens, etc., using gas are used depending upon the 
type of manufacturing to which the building is 
devoted. 


Gas in the Office Building 
The modern office building uses gas for: 


Water Heating 

Water Sterilizing 

Kitchens (where clubs or restau- | 
rants are tenants, as is now gen- 
erally the case). 


Besides these, the increasingly common prac- 
tice of doctors, dentists and other professional 
men locating in this type of building, creates the 
demand for gas in many and varied small 
appliances. 


Cost of Piping 


The cost of gas piping, if put in at the time 
of erection, is relatively small when compared to 
the total cost of the building and compared to the 
increased rental value of the premises so equipped. 
This cost varies from 0.10 to 1.0% of the total 
cost of the building, the latter figure covering the 
most elaborate piping layout required to cover 
every possible contingency. But if the piping has 
to be put in after erection due to demands of 


Twelve 


(Ome tie Cigenn C lmsmean di. 3 OTD BARSS 
I cs 1 LE avec 


prospective tenants, which is a quite general case, 
the cost will be greatly increased, besides which 
the installation is liable to be unsightly and the 
work annoying and inconvenient to the occupants 
of the building. 


Size of Pipe 


Under the heading ‘How to Calculate Pipe 
Layout,” the method of arriving at the size of pipe 
needed for various requirements will be given. It 
is essential, however, that ample provision as to 
pipe sizes should be made at the start, so that any 
unknown contingency of future occupation can be 
met as well as the known present needs. 


The size of gas pipe necessary to install de- 
pends on the following factors: 


(a) Length of pipe. 


(b) Maximum gas consumption to be pro- 
vided for. 


(c) Allowable loss in pressure from service 
pipe to appliance. 


(d) Specific gravity of the gas. 


The specific gravity of most gases varies be- 
tween .45 and .65, and as the capacity of pipe is 
only affected by this factor inversely as the square 
root, it is sufficiently accurate to use an assumed 
gravity of .6 for all calculations. Tables 1 and 2 
are both based on this value but if it is desired 
to use the exact gravity for a particular condition, 
the values in the two tables can be corrected by 


0.6 
Sp. gr. 


The unit for measuring the pressure of manu- 
factured gas is inches of water, and it will be 
noted in Table 1 that the gas capacities for the 
various pipe sizes are given for a .2-in. pressure 
drop. In Table 2 the drop allowed is .5-in. These 
two tables are given in order to compensate for 
the different conditions encountered in calculating 
lateral feed pipes as against vertical or riser pipes. 
Table 1 is for laterals and Table 2 for risers. 
There are two reasons which permit a greater 
pressure drop to be allowed on risers. First, the 
drop in pressure due to the ordinary friction loss 
is reduced by the gas column which is lighter 
than air and therefore causes an increase in pres- 
sure with altitude. For a gas with a specific 
gravity of .6 this increase is approximately 1 in. 
(of water) per 170 ft. of elevation. 


Second, the possibility of all gas appliances be- 


multiplying by 


TABLE 1 
Showing Capacity of Pipe of Different Diameters and Leneths in 
Cu. Ft. per Hour with Pressure Drop of 0.2 In. and Specific Gravity 0.60 
To Be Used for Figuring Laterals and Service Pipes. 


Length of Diameter of pipe, in. 

eae | ie 8 ae ee 
15 168 | 350 | 620 | 960 | 2000 | 5400 | 11200 | 31000 | 63000 
30 120 | 245 | 480 | 680 | 1400 | 3800 7900 | 21500 | 44000 
45 98 | 200 | 355 | 580 | 1150 | 3200 6500 | 18000 | 36500 
60 84 | 175 | 310 | 480 | 1000 | 2700 5600 15500 | 31500 
15 76 | 155 | 275 | 430 890 | 2450: 5000 | 13700 | 28000 
90 70 | 145 | 250 | 895 810 | 2260 4550 | 12500 | 26000 
105 GAmeisal 23201) 870 750 | 2100 4200 11500 | 24000 
120 60 | 125 | 215 | 340 700 | 1950 4000 | 11000 | 22000 
150 54 | 110 | 195 | 310 630: | 1750 3550 9800 | 20000 
180 49 | 100 | 175 | 280 570 | 1600 3200 8900 | 18000 
210 44 94 | 165 | 260 530 | 1450 3000 8200 | 16500 
240 43 88 | 155 | 240 5.00 1350 2800 7700 | 16000 
270 40 83. | 145 | 230 470: | 1300 2650 7100 | 15000 
300 38 | 79 | 188 | 215 440 | 1250 2500 6900 | 14000 
450 31 64 | 112 | 176 360 | 1000 2050 5600 | 11500 
600 Pane 56 97 | 152 315 860 1750 4900 | 10000 


Thirteen 


ing in use at one time is very remote, particularly 
on the different floors. A greater diversity can 
be expected when we include a variety of uses 
than when only one use is considered and a more 
liberal factor can therefore usually be allowed for 
risers than for laterals. 


In order to show how Tables 1 and 2 can be 
used in designing a pipe layout, an example ap- 
plied to each will be given. Assume that a hotel 
is to be erected with gas requirements as called 
for in Fig. 1 (next page). The number marked in 
each rectangle is the maximum gas demand for 
each requirement and is expressed in cu. ft. of 
gas per hour. The hotel is 16 stories high with 
a basement and sub-basement. On the roof there 
is a restaurant with a kitchen having a maximum 
demand of 1500 cu. ft. per hour. The tenth floor 
has a banquet kitchen, the first floor a barber and 
tailor shop, the basement contains the main 
kitchen, bakery and laundry and the sub-basement 
a water heater and drinking water sterilizer. On 
each of the room floors there are service pantries 
and radiant fireplace heaters in the sitting rooms 
of the suites. 


To figure the size of the risers, start at the 
top floor. Here we have 1500 cu. ft. which must 
travel through 270 ft. of pipe; refer to Table 2 
and we find it will be necessary to provide 3-in. 
pipe. On the sixteenth floor we have 1500+-400— 
1900 cu. ft. which must travel through 255 ft. of 
pipe; this also calls for 8-in. pipe, etc. (See com- 
putation table on Fig. 1 for complete layout.) 
The service will have to supply 18,000 cu. ft. per 
hour and as it is 45 ft. long we find from Table 
1 (laterals) that this calls for 6-in. pipe. 

As an example for calculating pipe sizes for 
laterals we will figure the requirements for the 
basement where we have the main kitchen, bakery 
and laundry. Fig. 2 (second page following) 
shows a plan of this floor, and it will be noted that 
the kitchen which has a demand of 3000 cu. ft. 
per hour is located 45 ft. from the riser. Refer 
to Table 1 and we find that it will require 3-in. 
pipe for this section. The laundry and bakery 
are so located that it will be necessary to have a 
common lateral for both as far as to the laundry. 
The common run for both is 120 ft. long and will 
have to provide for 2000+1500—3500 cu. ft. (4-in. 
pive). From the laundry to the bakery is 60 ft. 
additional, making a total of 120 ft.+60 ft—180 
ft., with a demand of 1500 cu. ft. per hour. Table 
1 shows that 180 ft. of 3-in. will pass 1600 ft., 
which is therefore ample. 

TABLE 2 
Showing Capacity of Pipe of Different Diameters and Lengths in 


Cu. Ft. per Hour with Pressure Drop of 0.5 In. and Specific Gravity 0.60 
To Be Used for Figuring Verticals and Risers. 


Length of Diameter of pipe, in. 

Pipe sais ela een las een a 
15 270| 560| 980] 1540] 3200] 8600] 17800] 31000] 49000] 100000 
30 190] 390] 680] 1080] 2200] 6100] 12500] 22000] 34500 71000 
45 155| 320] 560] 890] 1800] 5000] 10300] 18000] 28000] 58000 
60 135| 280] 490] 770] 1600] 4300] 8900] 15500] 24500] 50000 
75 120| 250] 430] 680] 1400! 3800] 8000] 14000] 22000) 45000 
90 116] 230] 400] 620] 1300] 3500] 7300] 12500] 20000] 41000 
105 102] 210] 370] 580] 1200] 3300] 6800] 11800] 18500] 38000 
120 96] 200| 345] 545] 1100] 3100] 6300] 11000] 17400! 36000 
150 87| 180] 310] 490] 1000} 2700] 5600] 9800] 15500 32000 
180 79| 160] 280] 445] 900| 2500 5100] 8900] 14000] 29000 
210 73| 150] 260] 410]! 840| 2300] 4800] 8300] 13000! 27000 
240 68| 140] 245] 385} 790] 2150! 4400] 7700] 12300] 25000 
270 65| 130] 230] 365] 740] 2050] 4200] 7300] 11500] 23500 
300 | 61! 125] 220] 3845] 710] 1950] 4000] 7000] 11000] 22500 
459 50| 100] 180 280| 570] 1600! 3200] 5600] 8900! 18000 
600) 43} 88] 150] 240] 490] 1350 2800} 4800] 7600| 15500 


HANDBOOK on (GEais= RAN GES 


NOTE: THE NUMBER GIVEN 
WITHIN EACH RECTANGLE 

IS THE FULL CONSUMPTION 
OF THE GAS APPLIANCES 

IN CU.FT. PER HOUR. 


MAK\MUM GAS 
DEMAND IN CU. 
FT. PER HOUR 
AT FLOOR 


LINEAR FEET | SIZE OF GAS 
OF PIPE FROM [RISER IN INCHES 
STREET SER- | CALCULATED 
VICE TO FLOOR |FROM TABLE 2@ 


500] 


wr 
0 
0 
rN) 
Ul 
OI 
ap 


0 
C ROOF KITCHEN 3 
Koop : Raat" ea 
) 
1) 
5 5 2300 2Ao A 
; | ee 
p) 
»|400} - 14 ey°e° ees A. 
= ry] 
ae is. Mesias ae ee 
kK 
jamal oF el eee eee 
wu 
: ii (Beason ee eae 
z|400 7 
Wd o 
Q i 1800 ial ee |o5 
: io 
E400 bios 150 5 
A eee LS 
o Milica | ee a 
£[400 = q) bLIYa0 I2zo 5 
a k 
wn 
5 0 
4 Aoo 
a A 
rj}400 


RS 


& 
0 


B5c00 


Zoo} —| {e000 


LAUNDRN 


h 
Oj 


5 bo 
© 
0 
0 
' 


QBqco 


BAKERY. 
5400 


U 
A 
0) 
m 
a 
0) 
ek 
0 
V 
= 
z 
ze 
z 
2 
mt 
9 
= 


Che ll sail 


159co0 


~ 


oi 
O | 
QO 
x 
Oo 
55% 


TAILOR SHOP in WATER HEATER 
45' x 
500 
STERILIZER 


}Bo0a00 TABLE i 


See Va Gies 
WATER 


Fig. 1. Diagram Showing the Gas Demand for the Various Floors of a Typical Hotel 


Fourteen 


fron AG cane lie CORRS 


See ABO BS BEN RCS 


Main kitchen. 


S000 cuff. per hr. 


45’ @ BO000 euft. 3 3 pipe. 
120’ @ 3500 ev-ft. « 4" pipe. 


180 @ 1500 cuft. = S"pipe. 


Lavnary. 


Fig. 2. Layout for Basement 
Selecting Appliances 


In selecting gas appliances for installation care 
should be taken that only the best appliances— 
quality merchandise—are selected. ‘The Amer- 
ican Gas Association through its Committee on 
Standard Gas Appliance Specifications, has drawn 
up specifications for the construction of gas ap- 
pliances which insure the greatest efficiency, dura- 
bility and service. These specifications have been 
adopted by the leading manufacturers of ap- 
pliances and by the gas companies. Before select- 
ing the appliances, therefore, consult with the 
local gas company to insure getting only standard 
appliances. 


Installation of Gas Appliances 


The most important factor that affects the 
safe and economical operation of gas appliances 
is the provision of adequate supply piping. This 
will assure constant and sufficient gas pressure 
and will result in the uniform operation of gas 
burners under conditions of proper combustion. 


In the actual installation of gas appliances, 
the factor of ventilation must always be carefully 
considered. A properly designed appliance, oper- 
ating under correct adjustment, will, when burn- 
ing, produce only carbon dioxide and water vapor, 
both of which are absolutely harmless. It is neces- 
sary, however, in order that this condition be 
maintained, that sufficient ventilation be provided. 
If, therefore, large gas consuming appliances are 
to be installed in relatively small spaces, a flue or 
chimney connection is necessary. Further, gas 
appliances operating under automatic control 
should always be vented, as should all appliances 
installed in bathrooms. This practice should 
never be deviated from unless the room is very 
large and provided with exceptionally large win- 
dow surface. 


In the case of individual room heaters for use 
in the various rooms, they can be operated safely 


Fifteen 


without vent connections provided 
that they do not exceed the correct 
heater capacity (equivalent square 
foot rating) for each room. If they 
do not exceed this heater capacity, 
the heater or heaters can burn in- 
definitely in a room having approxi- 
mately three air changes per hour 
without ever raising the carbon 
dioxide content to a proportion that 
will be in the least measure harmful. 


Where flues and flue connections 
are necessary, these chimneys or 
flues should be of the same size as 
required for solid fuel appliances of 
equivalent capacity. As for design 
and material, the specifications of 
the National Board of Fire Under- 
writers should be followed. Smooth 
tile lined flues are very satisfactory 
for venting gas appliances. 


The cases quite frequently found 
where makeshift vents for gas ap- 
pliances have been installed are due to the fact 
that sufficient flues to care for the various re- 
quirements are seldom provided in buildings. As 
an example, every cellar should have at least two 
flue outlets, one for the heating boiler or furnace 
and one for the hot water supply heater. The 
American Gas Association urgently recommends 
the more general provision of flues in buildings 
and homes. 

The A. G. A. 


The American Gas Association will be glad to 
consult with architects or builders and through 
its engineering staff at the headquarters office, 
advise on any questions relating to gas piping or 
selection or installation of appliances. In addition, 
the Association has printed from time to time 
complete information on such subjects as selec- 
tion, design and installation of water heating in- 
stallations, design and installation of central house 
heating installations and various books on the 
many industrial applications of gas which should 
prove of great value to the architect and builder. 


They will always be glad to be consulted on 
any matters relating to the piping of buildings 
and to aid in the selection of the proper installa- 
tions of gas appliances of all descriptions. 
Summary 

The observations and study given to building 
problems by engineers of the American Gas Asso- 
ciation show conclusively that buildings where 
ample provision has been made for gas piping and 
flue outlets are those most easily rented. 


If, therefore, ample gas piping is provided 
when buildings of all classes are erected, if ade- 
quate provision for flues is made, such structures 
will be thoroughly equipped to make use of gas, 
thereby assuring greater flexibility, enhanced 
revenue possibilities, greater comfort and economy 
for their tenants and the nearest approach to 
permanent efficiency as a whole which it is pos- 
sible to attain. 

If It’s Done With Heat, You Can Do It Better 
With Gas. 


1500 
Ba kery. cu.ff. per hr. 


1—Apartment Building, 6939-41 Oglesby Ave., Chicago. 
2—Apartment Building, 18th and Rittenhouse Sts., Philadelphia. 
3—Biltmore Apartments, Overlook Rd., Euclid Heights, Cleveland. 
4—Fort Sanders Manor, Knoxville, Tenn. 

5—Apartment Building, 580 Park Ave., New York City. 


ies 


SOS 


6—Rogers Apartment, Knoxville, Tenn. 
7—Residence, 54th and Wynnefield Ave., West Philadelphia. 
8—Residence, McCallum and Ellett Sts., Germantown, Pa. 


9—Houses, Baltimore, Md. 
10—Apartment Building, 2651 Euclid Heights Blvd., Cleveland. 


Some of the Thousa 
Furnished with G: 
with Lorain Ove 


11—First Christian Church, Mt. Carmel, Ill. 

12—Apartment Building, Glenwood and Balmoral Avenues, 
Chicago. 

13—Residence, 603 Cliveden Ave., Germantown, Pa. 


14—Glenville Masonic Temple, Cleveland. 


15—B’nai Israel Temple, East Liverpool, Ohio. 

16—Aconda Court Apartments, Knoxville, Tenn. 
17—Apartment Building, 1426 Elmdale Ave., Chicago. 
18—Apartment Building, Yale Avenue and 66th St., Chicago. 
19—Chase Apartments, 4931 Lindell Boulevard, St. Louis, Mo. 


HANDBOOK on “Gets GAN GES 


‘The Cookery Equipment now Being Installed 
in the Leading Schools of America 


ACH year, in over sixteen hundred leading schools and colleges, thousands of 
young women are taught to cook by the aid of the Lorain Red Wheel, and these 
young women will soon be buying or renting homes of their own. 


Leading architects realize that the patrons of a school that offers courses in 
Home Economics expect that school to hold a position of leadership in the practical train- 
ing of home makers and in the introduction of modern, scientific household appliances. 
Parents do not wish their daughters to be trained in laboratories that are lagging behind 
the homes of the community in the adoption of time-saving, labor-lightening kitchen 
equipment. 


_ On the next few pages appears only a partial list of the 1612 schools and universities 
using Lorain-equipped Gas Ranges and Oven Stacks to teach the Science of Time and Tem- 
perature Cookery. If you want a complete list of the schools in your vicinity that use 


Lorain-equipped Gas Ranges, address American Stove Company, St. Louis, Mo. 


A Partial List of 1612 Schools and Universities 
Using Lorain-equipped Gas Ranges Follows: 


ALABAMA 


Woodlawn High School, Birmingham. 
High School, Ensley. 
Junior High School, Selma. 


Woodlawn High School 
Birmingham, Ala. 


ARIZONA 
High School, Bisbee. 


University of Arizona, Tucson. 


ARKANSAS 


Fort Smith High School, Ft. Smith. 
Helena High School, Helena. 
Central High School, Pine Bluff. 


CALIFORNIA 


Alameda High School, Alameda. 

Beardsly School, Bakersfield. 

Burbank School, Berkeley. 

Burlingame Grammar School, Burlingame. 

Chico State Normal, Chico. 

Chino Grade School, Chino. 

Chula Vista Intermediate School, Chula 
Vista. 

Colusa High School, Colusa. 

High School, Dinuba. 

Downey Grammar School, Downey. 

Gilroy High School, Gilroy. 

Glendale Union H. S., Glendale. 

Hollywood High School, Hollywood. 

Huntington Park High School, Hunting- 
ton Park. 


(Additions are being made to this list each day) 


LaJolla Jr. High School, LaJolla. 

Long Beach Polytechnic High School, 
Long Beach. 

Central Jr. High School, Los Angeles. 

Hollenbeck Heights Jr. High School, 
Los Angeles. 

LaFayette Jr. High School, Los Angeles. 

LeConte Jr. High School, Los Angeles. 

Los Angeles High School, Los Angeles. 

Manual Arts High School, Los Angeles. 

San Pedro High School, Los Angeles. 

University of California, Southern 
Branch, Los Angeles. 

Virgil Jr. High School, Los Angeles. 

Departmental School, Modesto. 

High School, Modesto. 

Monrovia City High School, Monrovia 
City. 

Ocean Beach Grade School, Ocean 
Beach. 

Orcutt Intermediate School, Orcutt. 

Oxnard Union High School, Oxnard. 

McKinley High School, Pasadena. 

Pasadena High School, Pasadena. 

Pittsburg High School, Pittsburg. 

Girls High School, Riverside. 

Junior College & Manual Arts High 
School, Riverside. 

Francis Parker High School, San Diego. 

Memorial Junior High School, San Diego. 

Roosevelt Jr. High School, San Diego. 

San Diego High School, San Diego. 

State Teachers College, San Diego. 

Gallileo High School, San Francisco. 

Lux School, Industrial Training for Girls, 
San Francisco. 

Grant School, San Jose. 

Washington School, San Jose. 

Santa Maria High School, Santa Maria. 

Lincoln Jr. High School, Santa Monica. 

Sebastopol High School, Sebastopol. 

Sunol High School, Sunol. 

Tustin High School, Tustin Park. 

California School for Girls, Ventura. 

High School, Ventura. 

High School, Yuba City. 


CANADA 


University of Alberta, Edmonton, Al. 

MacDonald Institute, Ont. Agri. Col., 
Guelph, Ont. 

Ottawa Technical School, Ottawa. 

Ontario College of Education, Toronto, 
Ontario. 

University of Toronto, Toronto. 

Daniel McIntyre Collegiate School, Win- 


nipeg. 


COLORADO 


State Preparatory School, Boulder. 
University of Colorado, Boulder. 

North Side High School, Denver. 

High School, Ft. Collins. 

State Agricultural College, Ft. Collins. 
High School, Grand Junction. 

Colorado State Teachers’ College, Greeley. 
High School, Greeley. 

Thatcher School, Pueblo. 

Trinidad High School, Trinidad. 


CONNECTICUT 
High School, Bristol. 
Boardman Trade School, New Haven. 


Connecticut College, New London. 
Elizabeth Street School, Norwich. 


Cookery Instruction Department 
Woodlawn High School 
Birmingham, Ala. 


Eighteen 


for 


Moir Clesecand BUTE DER S 


CONNECTICUT (Continued) 


Crosby High School, Waterbury. 

Dietetics School, Waterbury Hospital, 
Waterbury. 

Waterbury High School, Waterbury. 


DELAWARE 
Caesar Rodney School, Wyoming. 


DISTRICT OF COLUMBIA 


Experimental Kitchen Agricultural Dept., 
Washington. ‘ ; 
George Washington University, Wash- 


ington. 


FLORIDA 


St. Ann’s-By-The-Lake School, West 
Palm Beach. 

Florida State College for Women, 
Tallahassee. 

Hillsboro High School, Tampa. 


GEORGIA 


O'Keefe Jr. High School, Atlanta. 
Houghton School, Augusta. 
Tubman High School, Augusta. 
16th Street School, Columbus. 
Savannah High School, Savannah. 


IDAHO 


Boise High School, Boise. 
St. Margaret’s Academy, Boise. 
Idaho Technical Institute, Pocatello. 


ILLINOIS 


District School, No. 217, Argo. 

Franklin Grade School, Bloomington. 

Irving Grade School, Bloomington. 

Lincoln Grade School, Bloomington. 

So. Illinois State Normal, Carbondale. 

Belden School, 4257 North Tripp Ave., 
Chicago. 

Brennan School, Chicago. 

Chicago Normal College, Chicago. 

Curtis School, 50 E. 115th St., Chicago. 

Dietetics School, Mercy Hospital, Chicago. 

Robert Emmet School, Chicago. 

Englewood High School, Chicago. 

Erickson Public School, Chicago. 

Fiske School, 6145 Ingleside Ave., 


Chicago. 

Garfield School, 1426 Newberry Ave., 
Chicago. 

Carter Harrison Technical School, 
Chicago. 


Hayt School, 1518 Granville Ave., 
Chicago. 

Patrick Henry School, Chicago. 

Holden School, 3055 So. Loomis St., 
Chicago. 

LaFayette School, Chicago. 

McClellan School, 3527 So. Wallace St., 
Chicago. 

McCormick School, 2720 So. Sawyer 
Ave., Chicago. 

John B. Murphy School, Chicago. 

Nurses’ Dietetics Training School, Wes- 
ley Hospital, Chicago. 

William Penn School, 1616 So. Avers 
Chicago. 

Philips High School, Chicago. 
ullman Manual ‘Training School, 
Chicago. 

Shepard School, 2839 Filmore  St.. 
Chicago. 

Skinner School, 1068 W. Jackson Blvd., 
Chicago. 

St. Mary’s High School, Chicago. 

Carl Schurz High School, Chicago. 


Nineteen 


Stowe School, Chicago. 

University of Chicago High School. 
University of Chicago, Chicago. 

Waller High School, 2007 Orchard St., 


Chicago. 


Washington Grade School 
Joliet, Ill. 


Crystal Lake Community High School, 
Crystal Lake. 

Milliken University, Decatur. 

Roosevelt Junior High School, Decatur. 

North Dixon High School, Dixon. 

Dundee Commercial High School, 
Dundee. 

Elgin High School, Elgin. 

Foster School, Evanston. 

Lombard College, Galesburg. 

Thornton Township High School, Harvey. 

Deerfield High School, Highland Park. 

Illinois Women’s College, Jacksonville. 

Farrigot Grade School, Joliet. 

Roosevelt School, Joliet. 

Washington Grade School, Joliet. 

Kewanee High School, Kewanee. 

Lyons Township High School, LaGrange. 

Litchfield Grade School, Litchfield. 

Proviso Township High School, May- 
wood, 

Manual Arts School, Moline. 

Morrison High School, Morrison. 

Murphysboro High School, Murphysboro. 

Oak Park and River Forest Township 
High School, Oak Park. 

Ottawa Township High School, Ottawa. 

Bradley Polytechnic Institute, Peoria. 

East Peoria Community High School, 
Peoria. 

Pontiac Township High School, Pontiac. 

Webster High School, Quincy. 

Rosary College, River Forest. 

Rochelle High School, Rochelle. 

Rockford College, Rockford. 

Seneca High School, Seneca. 

Domestic Science School, Springfeld. 

Sterling Township School, Sterling. 

Grant School, Streator. 

East State Street High School, Sycamore. 

University of Illinois, Urbana. 


INDIANA 


Alexandria High School, Alexandria. 

Senior High School, Anderson. 

Domestic Science Dept. Indiana Univer- 
sity, Bloomington. 

Allen High School, Bluffton. 

Catholic High School, Decatur. 

Washington High School, E. Chicago. 

Central School, Elkhart. 

Elwood High School, Elwood. 

Evansville College, Evansville. 

South Side High School, Ft. Wayne. 

Franklin High School, Franklin. 

Goshen High School, Goshen. 

Industrial High School, Hammond. 

Lincoln High School, Huntington. 

Washington High School, Indiana Harbor. 

Mrs. Marks’ School of Domestic Science, 
Indianapolis. 

Purdue University, LaFayette. 

James Whitcomb Riley Junior H. S., 
Logansport. 


South Side High School, Muncie. 

New Castle High School, New Castle. 

High School, Pendleton. 

South Bend High School, South Bend. 

Indiana State Normal School, Terre 
Haute. 


IOWA 


Home Economics Dept., Iowa State Col- 
lege, Ames. 

Wilson High School, Cherokee. 

High School, Clinton. 

University of Dubuque, Dubuque. 

Penn College, Oskaloosa. 

North Junior High School, Sioux City. 

High School, Waterloo. 

Webster City High School, Webster City. 


KANSAS 


Labette Co. High School, Altamont. 

High School, Argentine. 

Roosevelt School, Atchinson. 

Senior High School, Augusta. 

High School, Coffeyville. 

Junior High School, Coffeyville. 

Concordia High School, Concordia. 

Junior High School, El Dorado. 

Elmdale Rural High School, Elmdale. 

Emporia High School, Emporia. 

High School, Fredonia. 

High School, Humboldt. 

Iola High School, Iola. 

University of Kansas, Lawrence. 

Kansas State Agricultural College, Man- 
hattan. 

Manhattan High School, Manhattan. 


Domestic Science Class Room 
University of Chicago 
Chicago, III. 


Shawnee Mission Rural High, Merriam. 
Ottawa University, Ottawa. 

Junior High School, Parsons. 
State Normal School, Pittsburg. 
Richmond High School, Richmond. 
Rosedale High School, Rosedale. 
Sedgwick High School, Sedgwick. 
Boswell High School, Topeka. 
High School, Topeka. 

Washburn College, Topeka. 

James Allison School, Wichita. 
Friends University, Wichita. 
Roosevelt High School, Wichita. 
Southwestern College, Winfield. 


KENTUCKY 


Junior High School, Ashland. 

High School, Bowling Green. 

Senior High School, Lexington. 

Central Colored High School, Louisville. 

Domestic Science Dept., University of 
Ky., Louisville. 

University of Louisville, Louisville. 

Western Departmental School, Louisville. 

Washington Jr. High School, Paducah. 


HANDBOOK “on Geis RAW CES 


LOUISIANA 


Junior High School, Baton Rouge. 

State High School, Ida. 

High School, Lake Charles. 

High School, Minden. 

Monroe City High School, Monroe. 
High School, Mooringsport. 

Robert E. Lee Public School, New 


Orleans. 


Gayarre School, New Orleans. 


Austin High School 
Austin, Minn. 


Domestic Science Dept., Sophia Newcomb 
College, New Orleans. 

Washington School, New Orleans. 

A. H. Wilson School, New Orleans. 

Central High School, Shreveport. 


MAINE 


Bangor High School, Bangor. 
Westbrook High School, Westbrook. 


MARYLAND 


Pimlico School, Baltimore. 

Public School No. 13, Baltimore. 

Public School No. 40, Baltimore. 

Public School No. 78, Baltimore. 

Public School No. 112, Baltimore. 

Public School No. 107, Baltimore. 

Crisheld High School, Crisfield. 

Allegheny County High School, Cumber- 
land. 

Hood College, Home Economics Dept., 
Frederick. 


MASSACHUSETTS 


Priscilla Proving Plant, Boston. 
Simmons College, Boston. 

Everett High School, Everett. 

Sacred Heart Convent, Fall River. 
Framingham Normal School, Framingham. 
The Gloucester High School, Gloucester. 
Haverhill High School, Haverhill. 

Lowell High School, Lowell. 

Malden High School, Malden. 

Newton High School, Newton. 

High School, Peabody. 

Morton Jr. High School, Plymouth. 
Springfield Continuation School, Spring- 


field. 
Wellesley College, Wellesley. 


Worcester Girls Club Trade School, 


Worcester. 


MICHIGAN 


High School, Albion. 

Allegan High School, Allegan. 

High School, Benton Harbor. 

Big Rapids High School, Big Rapids. 

Cass Technical High School, Detroit. 

Michigan Agric. College, Home Econ. 
Dept., East Lansing. 

Escanaba High School, Escanaba. 

High School, Grand Haven. 

Creston Jr. High School, Grand Rapids. 


Stocking School, Grand Rapids. 

Union High School, Grand Rapids. 

Hancock High School, Dom. Sci. Dept., 
Hancock. 

Ishpeming High School, Ishpeming. 

New Lincoln High School, Kalamazoo. 

Pauline Stearns Hospital (Dietetics 
Kitchen), Ludington. 

Marshall Public School, Marshall. 

John N. Davis School, Menominee. 

Lincoln School, Monroe. 

Mt. Clemens High School, Mt. Clemens. 

Central State Normal, Mt. Pleasant. 

Mt. Pleasant High School, Mt. Pleasant. 

Junior High School, Muskegon. 

High School, Muskegon Heights. 

High School, Niles. 

Petoskey High School, Petoskey. 

Plainwell High School, Plainwell. 

Pontiac High School, Pontiac. 

High School, Port Huron. 

River Rouge High School, River Rouge. 

High School, St. Joseph. 

High School, Sault Ste. Marie. 


MINNESOTA 


Albert Lea High School, Albert Lea. 

Austin Central High School, Austin. 

Bemidji County High School, Bemidji. 

Washington Jr. High School, Duluth. 

Hibbing Co. H. S., Hibbing. 

Lincoln High School, Mankato. 

Central High School, Minneapolis. 

Franklin Jr. High School, Minneapolis. 

Johnson School, Minneapolis. 

Jordan Jr. High School, Minneapolis. 

Dept. of Home Economics, University of 
Minn., Minneapolis. 

Seward Jr. High School, Minneapolis. 

Concordia College, Moorehead. 

Owatonna High School, Owatonna. 

Hancock High School, St. Paul. 

Jefferson School, St. Paul. 

South St. Paul High School, St. Paul. 

University Farm School Home Economics 
Dept., University of Minnesota, St. 


Stillwater High School, Stillwater. 
Virginia High School, Virginia. 


MISSISSIPPI 


Main Street High School, Hattiesburg. 
Deaf and Dumb Institute, Jackson. 


MISSOURI 
Laura Speed Elliot High School, Boon- 


ville. 
John Burroughs School, Clayton. 
Missouri State University, Columbia. 
Lincoln University, Jefferson City. 
Kensington School, Kansas City. 
Horace Mann School, Kansas City. 
McCoy Elementary School, Kansas City. 
Woodland Teachers Training College, 
Kansas City. 
Yeager School, Kansas City. 
High School, Lexington. 
High School, Marshall. 
High School, Moberly. 
Lindenwood College, St. Charles. 
Dietetics Kitchen City Hospital, St. Louis. 
St. Margaret’s Convent, St. Louis. 
New High School, Sedalia. 
Reed High School, Springfield. 
High School, Webster Groves. 


MONTANA 


High School, Billings. 
High School, Great Falls. 
Junior High School, Great Falls. 


Urseline Academy, Great Falls. 
Bungalow Public School, Helena. 


University of Montana, Missoula. 


NEBRASKA 


High School, Beatrice. 

Kramer High School, Columbus. 
Fairbury High School, Fairbury. 
Fremont High School, Fremont. 

Grand Island High School, Grand Island. 
Dept. of Home Economics, University 

of Nebraska, Lincoln. 
Norfolk High School, Norfolk. 


NEW JERSEY 


Clifton High School, Clifton. 

Cliffside Park High School, Grantwood. 

Domestic Science Kitchen, Haddonfield 
High School, Haddonfield. 

Hamilton St. School, Harrison. 

Franklin School, Hasbrouck Heights. 

Kearney High School, Kearney. 

Franklin School, Lyndhurst. 

Central Ave. School, Madison. 

Milburn High School, Milburn. 

Avon Avenue School, Newark. 

Elliott Street School, Newark. 

Girls’ Continuation School, Newark. 

South 10th Street School, Newark. 

Rutger’s College, New Brunswick. 

Domestic Science Dept., Paterson High 
School, Paterson. 

Plainfield High School, Plainfeld. 

Pleasantville High School, Pleasantville. 

Roosevelt School, Ridgefield Park. 

Rutherford High School, Rutherford. 


NEW MEXICO 


Albuquerque High School, Albuquerque. 
St. Mary’s School, Albuquerque. 
State Univ. of New Mexico, Albuquerque. 


NEW YORK 


New York Normal College, Albany. 

Central High School, Dom. Sci. Dept., 
Binghamton. 

Lafayette High School, Buffalo. 

Masten Park High School, Buffalo. 

State Normal School, Buffalo. 

Public School No. 19, Corona. 

Elmira College, Elmira. 


Lafayette High School 
Buffalo, N. Y 


Geneva High School, Geneva. 

Hamburg High School, Hamburg. 

Domestic Science School, New York State 
College of Agriculture, Cornell Uni- 
versity, Ithaca. 

The Delineator Experimental Kitchen, 
Ithaca. 

Public School No. 69, Jackson Heights. 

Kingston High School, Kingston. 

Little Valley High School, Little Valley. 


Twenty 


120s 


Lynnebrook High School, Lynnebrook. 

Lyons Union School, Lyons. 

Columbia University, Teachers’ College, 
Dept. of Foods and Cooking, New 
York City. 


Class in Cookery 
Lafayette High School 
Buffalo, N. Y. 


Public School No. 72, Borough of 
Queen, New York City. 

Public School No. 78, Borough of 
Manhattan, New York City. 

Public School No. 71, Borough of 
Bronx, New York City. 

Public School No. 192, Borough of 
Brooklyn, New York City. 

Public School No. 161, Borough of 
Brooklyn, New York City. 

Pratt Institute, Borough of Brooklyn, 
New York City. 

Morris High School, Borough of Bronx, 
New York City. 

New York Tribune Institute, New York. 

Public School No. 187, New York City. 

School of Modern Cookery, New York 
City. 

St. Mary’s Convent, Winfield, Borough 
of Queen, New York City. 

The Academy of Mt. St. Vincent, New 
York City. 

Olean High School No. 4, Olean. 

Oswego High School, Oswego. 

Penn Yan Public School, Penn Yan. 

Saratoga High School, Saratoga Springs. 

Schenectady High School, Schenectady. 

Thnift Kitchen, Syracuse. 


NORTH CAROLINA 


Central High School, Charlotte. 
Queen’s College, Charlotte. 
Edgemont High School, Rocky Mt. 


NORTH DAKOTA 


High School, Fargo. 

Sacred Heart Academy, Fargo. 

Domestic Science Dept. State Agricul- 
tural School, Fargo. 

High School, Grand Forks. 

University of N. Dak., Dom. Sci. Dept., 
Grand Forks. 


OHIO 


St. Bernard School, Akron. 

D. S. Dept., University of Akron, Akron. 

Mount Union College, Alliance. 

Amherst High School, Amherst. 

Ashland College, Ashland. 

Central High School, Barberton. 

Berea High School, Berea. 

Bowling Green High School, Bowling 
reen. 

Clarendon Avenue School, Canton. 

McKinley High School, Canton. 

Chillicothe High School, Chillicothe. 

Hughes High School, Cincinnati. 

John Adams High School, Cleveland. 

Audubon Junior High School, Cleveland. 

East Technical High School, Cleveland. 


Twenty-one 


Euclid Park School, Cleveland. 

Fairmont High School, Cleveland. 

Hathaway-Brown School, Cleveland. 

Patrick Henry Junior High School, 
Cleveland. 

Mt. Auburn School, Cleveland. 

Notre Dame Academy, Cleveland. 

Spencerian College, Cleveland. 

Sunbeam School, Cleveland. 

Tremont School, Cleveland. 

Western Reserve University, Cleveland. 

West Technical High School, Cleveland. 

The Y. W. C. A., Domestic Science 
Dept., Cleveland. 

Noble School, Cleveland Heights. 

Roxboro School, Cleveland Heights. 

St. Joseph’s School, Collinwood. 

Champion Ave. High School, Columbus. 

East High School, Columbus. 

Mount Vernon School, Columbus. 

Ohio State University, Columbus. 

Cooper School, Dayton. 

Huffman School, Dayton. 

Irving School, Dayton. 

Jackson School, Dayton. 

Patterson School, Dayton. 

Steele High School, Dayton. 

Ohio Wesleyan University, Delaware. 

Domestic Science Department, Shaw High 
School, East Cleveland. 

Kenyon College, Gambier. 

Horace Mann Jr. High School, Lake- 
wood. 

Hawthorne Junior High School, Lorain. 

Irving Junior High School, Lorain. 

Lorain High School, Lorain. 

Longfellow Junior High School, Lorain. 

Whittier Junior High School, Lorain. 

Junior High School, Marietta. 

East Main High School, Ravenna. 

Ferncliff Hall, Wittenberg College, 
Springfield. 

Wittenberg College, Springfield. 

East Side Central School, Toledo. 

Nathan Hale School, Toledo. 

Lagrange School, Toledo. 

McKinley School, Toledo. 

Oakdale Public School, Toledo. 

Knoop’s Children’s Home, Troy. 

Public School, Westerville. 


OKLAHOMA 


High School, Bartlesville. 

The Blackwell High School, Blackwell. 

Bristow Public School, Bristow. 

Henryetta High School, Henryetta. 

Holdenville High School, Holdenville. 

Jenks High School, Jenks. 

High School, Jennings. 

High School, McAlester. 

Lincoln High School, Nowata. 

Capitol Hill Jr. High School, Okla- 
homa City. 

Classen Junior High School, Oklahoma 


City. 
Columbus School, Oklahoma City. 
Shields Heights School, Oklahoma City. 
Webster Jr. High School, Oklahoma City 
Whittier School, Oklahoma City. 
Okmulgee High School, Okmulgee. 
High School, Shawnee. 
Skiatok High School, Skiatok. 
A. & M. College, Stillwater. 
Wagoner High School, Wagoner. 


OREGON 
University of Oregon, Eugene. 
Girls’ Polytechnic School, Portland. 


PENNSYLVANIA 
Athens High School, Athens. 


Lincoln School, Beaver. 


Beaver Falls High School, Beaver Falls. 


Me Hoge Glas wand. bh Dir R'S 


Bethlehem High School, Bethlehem. 
Liberty High School, Bethlehem. 
College Hill High School, Beaver Falls. 
High School, Beaver Falls. 

Bradford High School, Bradford. 


Longfellow Junior High School 


Lorain, Ohio 


Domestic Science Dept., Penn-Hall Col- 
lege for Girls, Chambersburg. 

High School, Connellsville. 

Domestic Science Dept., Cheltenham High 
School, Elkins Park. 

High School, Greenville. 

Domestic Science Dept. of St. Normal 
School, Indiana. 

Holy Rosary Convent, Johnsonburg. 

Wm. A. Cochran High School, Johns- 
town. 

Senior High School, Johnstown. 

High School, Lebanon. 

Lebanon High School, Lebanon. 

High School, Lewistown. 

Meadville High School, Meadville. 

North Scranton Jr. High, North Scranton. 

High School, Oil City. 

Junior High School, Oil City. 

Oil City Senior High School, Oil City. 

Drexel Institute, Philadelphia. 

Domestic Science Dept., Carnegie Insti- 
tute of Technology, Pittsburgh. 

J. A. Weber School, Domestic Science 
Dept., Punxsutawney. 

Bingerman & Orange Sts. School, Read- 


ing. 
Douglas & Weiser School, Reading. 


McKinley High School 
Canton, Ohio 


Northeastern Junior High School, Reading. 

Reading High School for Girls, Reading. 

Schuykill Seminary (Junior College), 
Reading. 

12th & Green Sts. School, Reading. 

Ridgeway Borough School, Ridgeway. 

Marywood College, Scranton. 

Woman's Institute of Domestic Arts & 
Science, Inc., Scranton. 

Sunbury High School, Sunbury. 

Georges Township High School, Union- 
town. 

Domestic Science Dept. of Vandergrift 
High School, Vandergrift. 

High School, Washington. 


RHODE ISLAND 


Central Falls Parochial High School, 
Central Falls. 

High School, Cranston. 

Lincoln High School, Lincoln (Sayles- 


ville). 


HANDBOOK “on GAS RANGES 


Abbott Street School, Pawtucket. 
Churchill School, Pawtucket. 
Fairlawn School, Pawtucket. 

Grove Street School, Pawtucket. 
Pawtucket High School, Pawtucket. 
J. C. Potter School, Pawtucket. 
Samuel Slater School, Pawtucket. 


SOUTH CAROLINA 


Girls’ High School, Anderson. 
Columbia High School, Columbia. 


SOUTH DAKOTA 


High School, Aberdeen. 

Junior High School, Aberdeen. 

Northern Normal & Ind. School, Aber- 
deen. 

Junior High School, Mitchell. 

Emerson Grade and Junior High School, 
Sioux Falls. 

State University, Vermillion. 

Watertown High School, Watertown. 


TENNESSEE 


Bristol High School, Bnistol. 

Sullins’ College for Girls, Bristol. 

Tennessee High School, Bristol. 

Domestic Science Dept. University of 
Chattanooga, Chattanooga. 

Clarksville High School, Clarksville. 

Jackson High School, Jackson. 

General Hospital (Diet Kitchen), Knox- 
ville. 

Central High School, Nashville. 

Duncan School, Nashville. 


Hume-Fogg High School, Nashville. 


TEXAS 


Amarillo High School, Amarillo. 

Beaumont High School, Beaumont. 

Breckenridge High School, Breckenridge. 

Daniel Barker College, Brownwood. 

Brownwood High School, Brownwood. 

High School, Cleburne. 

Crockett School, Dallas. 

No. Dallas High School, Dallas. 

College of Industrial Arts, Denton. 

El Paso High School, El Paso. 

Moorehead Jr. High School, El Paso. 

Ball High School, Galveston. 

John Sealy Hospital Training School for 
Nurses, Galveston. 

Central High School, Houston. 

Southwestern Jr. College, Keene. 

Marshall High School, Marshall. 

Brackenridge School, San Antonio. 

School of Incarnate Word, San Antonio. 

Mrs. J. W. Hillin’s School of Cooking, 
Waco. 

Waco High School, Waco. 

Whitesboro High School, Whitesboro. 


UTAH 


Brigham Young University, Provo. 

Grant High School, Salt Lake City. 

Latter Day Saints Hospital Diet Kitchen, 
Salt Lake City. 

Latter Day Saints College, Salt Lake City. 

Roosevelt Junior High School, Salt Lake 
City. 

South Side Junior High School, Salt Lake 
City. 

West Side Junior High School, Salt 
Lake City. 


VERMONT 


Adams School, Burlington. 
Pomeroy School, Burlington. 
State Laboratory, Burlington. 
University of Vermont, Burlington. 


VIRGINIA 


Home Economics Dept., Averett College, 
Danville. 


Lorain High School 
Lorain, Ohio 


State Normal School for Women, 
Harrisonburg. 

Robert Fulton School, Richmond. 

J. E. B. Stuart School, Richmond. 

University of Virginia, Richmond. 


WASHINGTON 


J. M. Weatherwax Senior High School, 
Aberdeen. 

Everett High School, Everett. 

Hoquiam High School, Hoquiam. 

University of Washington, Seattle. 


WEST VIRGINIA 


Fairmont State Normal School, Fairmont. 
Cammack Jr. High School, Huntington. 
Marshall College, Huntington. 

Cereda Independent High School, Kanora. 
West Virginia University, Morgantown. 
Wellsburg High School, Wellsburg. 
High School, West Union. 

Warwood High School, Wheeling. 


WISCONSIN 


Main High School, Antigo. 
Appleton High School, Appleton. 
Appleton Vocational School, Appleton. 
Beloit High School, Beloit. 

High School, Beloit. 

Lincoln Jr. High School, Beloit. 
Roosevelt Jr. High School, Beloit. 
Vocational School, Beloit. 

High School, Chippewa Falls. 
County Normal School, Eau Claire. 
High School, Eau Claire. 


== 


Cookery Instruction Department 
Vocational School 
Madison, Wis. 


High School, Fond du Lac. 

Junior High School, Fond du Lac. 
Vocational School, Fond du Lac. 

Green Bay Vocational School, Green Bay. 
High School, Janesville. 


Vocational School, Janesville. 
Kohler High School, Kohler. 
Hogan Public School, LaCrosse. 
LaCrosse Normal School, LaCrosse. 
Vocational School, LaCrosse. 
East Side High School, Madison. 
Madison Vocational School, Madison. 
Department of Home Economics, Univer- 
sity of Wisconsin, Madison. 
Manitowoc High School, Manitowoc. 
The Manitowoc Vocational School, Mani- 
towoc. 
Marinette High School, Marinette. 
High School, Marshfield. 
Willard Purdy School, Marshfield. 
Vocational School, Marshfield. 
Clarke Street School, Milwaukee. 
Hartford Street School, Milwaukee. 
Riverside High School, Milwaukee. 
Portage High School, Portage. 
Beach Memorial School, Oshkosh. 
Vocational School, Oshkosh. 
So. Milwaukee High School, So. Mil- 
waukee. 
Sheboygan High School, Sheboygan. 
Sheboygan Vocational School, Sheboygan. 
St. Joseph’s Polish Academy, Stevens 
oint. 
State Normal School, Stevens Point. 
Stevens Point High School, Stevens Point. 
Stoughton High School, Stoughton. 
Carpenter School, Superior. 
Superior High School, Superior. 
Domestic Science Dept. Waukesha High 
School, Waukesha. 
he Allis Vocational School, West 
is. 


WYOMING 
High School, Casper. 
Central High School, Rawlins. 


Central School Building, Sheridan. 
Hot Springs County High, Thermopolis. 


NEW ZEALAND 


Otage University, Dunedin. 


Lorain Oven Heat Regulators are found 
on Gas Ranges in use in the following 
famous Research Kitchens: 


Calumet Baking Powder Co., Baking 
Powder. 


The Merrell-Soule Co., None Such 


Mincemeat. 
The Davis Company, Baking Powder. 


Washburn Crosby Co., Gold Medal 
Flour. 


Igleheart Brothers, Swans Down Flour. 
Proctor and Gamble, Crisco. 

Jewel Tea Co., Jewel Teas. 

McCall’s Magazine, Testing Laboratory. 
Forecast Magazine, School of Cookery. 
Delineator, Test Kitchen. 

New York Tribune, Test Kitchen. 
Hoosier Mfg. Co., Kitchen Cabinets. 
Modern Priscilla, Test Kitchen. 

Ladies’ Home Journal, Test Kitchen. 
Nestle’s Food Co., Test Kitchen. 


Rumford Baking Powder Co., Baking 
Powder. 


Sar-a-Lee Co., Mayonnaise Dressing. 
Aunt Mary’s Products Co., Test Kitchen. 


Country Gentleman, Research Kitchen. 
Soft Wheat Millers Assoc., Test Kitchen. 


Twenty-two 


foe Op aiee, Ces and BU TIX DIE RS 


Planning the Kitchen 


HE KITCHEN is primarily a workshop. 
Let us have beautiful kitchens without 
the sacrifice of utility. The kitchen 
should be planned with the same regard 
for the economy of time and labor demanded in 
the planning of any other workshop. The first 
qualification of an efficient kitchen is its suit- 
ability to the kind of work to be done in this home 
shop, and the number of workers it must house. 


Modern Kitchens are Smaller 

The smaller kitchen, compact and well planned, 
means fewer steps to take and a smaller area of 
floor covering to keep clean. One hundred and 
twenty square feet is a good size for the ordinary 
average-family kitchen. 


The large kitchen of the old farmhouse was 
used as a dining room, living room and laundry, 
to say nothing of the less important uses. Today, 
the most common outside work to be done in the 
kitchen is the ironing. This requires but little 
extra space, if care is taken to place the ironing- 
board (with adequate lighting and the plug for 
the electric iron) in such a position that it does 
not interfere with the use of other work centers 
in the room. This is very important, because in 
most homes, even in those not having permanent 
help, there is an extra helper for laundry work, 
and we must count on two people in the kitchen 
on ironing day. 


Construction and Finish for Cleanliness 

The real work of the kitchen is the preparation 
of food and the clearing away after meals. Cleanli- 
ness, not just the appearance of cleanliness, is 
what the Home Manager strives for in the 
kitchen. The simpler the construction and the 
smoother the surface of the room itself and of 
everything in it, the easier it is to keep the work- 
shop clean. Plain surfaces, rounded corners, and 
the elimination of mouldings and panelings leave 
fewer lodging places for dust and dirt. Every 
surface should have a washable, non-absorbent 
finish. 

Tile is the ideal wall covering and should be 
used in every case where price permits. Enameled 
woodwork and plaster, or commercial oil-cloth wall 
covering makes a good combination with the tile 
wainscot. Inlaid linoleum or composition floor cov- 
ering are better for the kitchen floor than tile, be- 
cause less tiring to the worker. The floor of un- 
covered wood is difficult to keep clean, and is less 
attractive in appearance. 


Twenty-three 


Beauty in the kitchen is achieved through the 
appearance of simplicity and cleanliness. An un- 
cluttered, well-lighted kitchen needs no ornamen- 
tation. A dainty stencil on the wall, or a touch of 
color at the window are attractive in some 
kitchens, but usually the simpler, the more appro- 
priate the result. 


Tinted walls are growing in popularity and 
there are a number of reasons for this. The all- 
white kitchen suggests the cleanliness of a hos- 
pital or a lunch counter. It was the result of a 
commendable effort to get away from the dark, 
dingy colors of the kitchens of twenty years ago. 
But with all-white kitchens, especially the glossy 
finishes, a glare results which is hard on the 
eyes and nerves of persons spending any length 
of time in the room. 


The best place to use the all-white kitchen is 
in a house which has a sun-exposure that makes 
a very dark kitchen. This is often the case in 
apartments. Of course, the more white; the 
lighter the room will be, but a note of contrast 
can be introduced without spoiling the effect of 
light and cleanliness. 


Ivory, cream, light buff, and the lighter softer 
grays, greens and blues are taking the place of 
white as the predominating color for the kitchen. 
In a room having a cold, dark, northern exposure 
the warmer tints of ivory and light buff can be 
used to advantage, while a kitchen having a sunny 
southern exposure needs the soft blues and grays 
to give the effect of coolness in summer and to 
soften the glare of the sunlight. It is a real econ- 
omy in heating, as well as a help to the cook, if 
this “warmest room in the house” can be given the 
northern sun-exposure. Less heat will be needed 
in the winter, and the kitchen will be more com- 
fortably cool in summer. 


Ventilating and Lighting 


Cross-ventilation is valuable in keeping the 
kitchen well-aired and free from odors. A built- 
in dome hood over the stove area is a help, espe- 
cially if an exhaust fan is provided in the flue. 
Transoms and high windows help give ventilation 
as well as good cross-lights on the working 
surfaces. 


The most practical arrangement of artificial 
lighting fixtures is to place a ceiling fixture of the 
indirect type in the “‘busiest” part of the kitchen. 
This should diffuse the light over the whole room 


TICADNGD OO Kaeo n 


without glare. Wall-bracket fixtures near the 
sink, work table, and stove will eliminate cross- 
shadows and murky corners. 


Standard Height Equipment 

The height of equipment is one of the factors 
which make a kitchen efficient or otherwise. Just 
as the equipment of a factory must be usable, so 
the worker must be considered in placing the sink 
and other work surfaces of the kitchen. The cor- 
rect height of all table surfaces for the woman 
of average height is approximately thirty-two 
inches from the floor. This will bring the top of 
the sink up to about thirty-six inches from the 
floor in order to have the bottom, or working sur- 
face of the sink at correct height. 


The Convenient Sink 

The ideal sink unit has two drain surfaces, so 
that dishes may be scraped and stacked at one 
side and placed to drain at the other side, after 
washing. The cupboards above the sink “counters” 
save steps. Dishes can be put away after wash- 
ing, without carrying them across the room. When 
it is possible to place the sink next an outside 
wall a window should be placed above the sink. 
This gives good light and a view which is much 
more interesting to the person working at the sink 
than a blank wall or a cupboard door. A neat shelf 
beneath the window ledge makes a convenient 
place for storing the supplies and small utensils 
needed at the sink. Otherwise the window ledge 
is apt to become a “catch-all”. 


Built-in shelves and drawers make good use of 
the space under the counters at each end of the 
sink, but the space directly under the sink should 
be open and uncluttered. Whenever practical, 
have the outlet for the water and soil-pipes be- 
neath the sink in the wall rather than in the 
floor. The floor is cleaned more frequently than 
the wall and should be kept free from obstructions 
which make cleaning difficult. 


The Step-Saving Cabinet 

The kitchen cabinet provides the best work 
table unit. The grouping of supplies and utensils 
in such a way that those most frequently used are 
nearest at hand, is best accomplished in the stock 
designs of the nationally advertised kitchen cabi- 
nets. Built-in cupboards for bulk supplies and for 
utensils which are seldom used, can supplement 
the cabinet, where space is available, but they 
cannot take its place in the efficient, convenient 
kitchen. 


Cold Storage in the Home 
The refrigerator is perhaps the one piece of 


GAS RANGES 


equipment easiest to vary to meet space require- 
ments, inasmuch as it is always more or less of a 
special-order proposition. The refrigerator should 
be placed as far as convenient from the range, to 
save useless melting of the ice from excessive 
heat. An alcove near the back entrance is a good 
location as it saves cleaning up after the tracking 
in of the iceman. The “outside icer” is a conven- 
ience, and should be used in every case where the 
refrigerator can be placed next an outside wall. 
Most manufacturers will furnish refrigerators 
“unfinished” so that they can be finished to match 
the rest of the woodwork in the kitchen. The 
dealer will order them at the request of the buyer. 


Electrical refrigeration is growing in popu- 
larity and in the better homes, the people are 
realizing that the larger initial expense is the true 
economy in the end. 


The refrigerator should have an ice capacity of 
at least fifty pounds for the small apartment and 
not less than one hundred pounds for the small 
detached house. The walls of a well insulated re- 
frigerator are so thick that it is impractical to at- 
tempt the use of the “‘side-icer” or three-door type 
in a very narrow space. Where inches are an im- 
portant consideration, the “apartment style” with 
the ice compartment across the top is the best so- 
lution of the space problem. 


The lining of the food compartment should be 
of smooth, seamless porcelain or other non-porous 
material which is easily kept in sanitary condition. 
A drain-pipe should be connected to the refriger- 
ator to save the nuisance of a sloppy “water-pan”. 
Drain pipes must not be connected direct to 
sewers. 

The Lorain-equipped Gas Range 

In space for the Gas Range, allow fifty to fifty- 
five inches for the modern range of the cabinet 
type having one baking-oven and one broiler beside 
the cooking top. Ranges having more ovens for 
use in larger homes require sixty to eighty inches. 
Lorain-equipped Gas Ranges are made in sizes and 
types to fit every kitchen. They are made in a 
variety of finishes to harmonize with any plan. 


The more white enamel used in finishing the 
range, the easier it is to keep clean. The smooth, 
hard finish is easy to wipe off, and the white 
parts help make the work surface light. 


If the range is to be placed in a corner of the 
room, the oven should be next to the wall leaving 
the top cooking-surface toward the open space, 
and nearest the light. Space should be allowed 
between the Gas Range and the wall, for conven- 
ience in cleaning. The measure and control of 


Twenty-four 


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Partial View of Research Kitchens, American Stove Company 


oven heat with the Lorain Oven Heat Regulator 
cuts down the number of appliances needed, and 
Saves the space formerly required for fireless 
cookers and other auxiliary equipment. 


The Lorain Oven Heat Regulator is essential 
to the really modern, efficient kitchen. A kitchen 
without a Lorain Oven Heat Regulator is like an 
office without a telephone. The Home Manager 
of Today is asking for up-to-date, scientific kitchen 
equipment to lighten labor and save time. She 
knows that the Lorain-equipped Gas Range gives 
perfect baking results—a new, easy, safe way to 
can—and a “Magic Chef” to watch the Whole 
Meal Oven Cookery. 


Grouping Equipment for Efficiency 

The arrangement of the equipment according 
to working routes is the final step in the planning 
of a labor-saving kitchen. If we plan the order 
of procedure in the kitchen as we would the work 
of a shop or office, it is a simple matter to arrange 
the “work centers” in convenient sequence. All 
kitchen work can be grouped around five centers, 
namely,—Storage; Preparation; Cooking; Serv- 
ing; Clearing after meals. 


1. The storage of bulk supplies, and utensils 


T wenty-five 


seldom used, form the first center, which can be 
farther from the Gas Range and other units. 


2. At the cabinet or work table we must as- 
semble the cutlery and cooking utensils as well as 
the supplies for every-day use, placing the things 
most frequently used in the most accessible posi- 
tions. At this center all preparation work is done 
and foods are ready for the actual cooking which 
is done at the next work center. 


3. The Lorain-equipped Gas range, placed be- 
tween the Kitchen Cabinet and the serving table, 
is the “cookery center”. All related equipment, 
and all utensils used only at the Range should be 
grouped conveniently near by. 


4. The “serving center’ is the shelf, counter, 
or table near the stove, upon which to place the 
hot dishes as they are taken from the oven. This 
table should have a heat-resisting metal top. 


5. Of course the central unit of the “clearing 
group” is the sink. The stacking surfaces, the 
cupboards for dishes, the incinerator or other re- 
ceptacle for scraps—all tools and supplies for 
clearing away after meals, belong near the sink. 


Lorain Oven Heat Regulator 
~ Nomenclature 


A—Temperature Regulating Wheel 
B—Hub Bolt _ 
C —Latch | 
- D—Regulating Wheel Stem 
E —Porcelain Rod Follower 
F —Porcelain Rod Follower Spring 
G—Copper Tube | : 
H—Negative Porcelain Rod 
I —Asbestos Washer 
_ Copper Tube End-cap 
K —Compounding Lever 
_L —Housing 
M—Gas Valve Spring 
N—Gas Valve Plunger 
O—Gas Valve Stem Guide-cap 


Q. .,V—Pilotlight Tube — 


P — Bottom Cap 

Q—Union Nut 

R — Union Swivel 

S — Gas Valve Seat 

T —Johnson Gas-jet Regulator — 
U— Adjustable Orifice Nut ie "ag 


LieAg Vel Es OLOg™ o nga GAS RIAUINEG E'S 


Phantom View Showing Application of Lorain Oven Heat Regulator to Gas Range Oven 


How the Lorain Oven Heat Regulator Operates 


(For detail see Blue Print on left hand page) 


HEN the Red Wheel “A” is turned until the pointer “C” indicates the desired 
temperature the action is transmitted through lever “K” to plunger “N,” bring- 
ing it either closer to or farther from valve “S.” 


The copper tube “G” extends into the oven. The heat of the oven causes this 
tube to expand or, in other words, to lengthen. Inside of this copper tube is a porcelain 
rod “H,” which is held against the plug “J” by the pressure of spring “M” against lever 
“K.” Variations in temperature do not affect the porcelain rod in any way. 


For instance, as the copper tube lengthens according to the oven heat, the porcelain 
rod “H” follows along with it, releasing the tension on lever “K” and spring “M.” This 
causes the valve-plunger “N” to move nearer the valve “S,” reducing the flow of gas to 
the oven burner through the orifice “U.” As the oven cools off, the action is reversed 
to maintain the selected temperature. 


In this manner different temperatures are obtained and maintained by turning the 
Red Wheel to vary the position of the valve-plunger “N” in its relation to the valve “S.” 
For instance, if the Red Wheel is set for a high temperature, the plunger “N” will be 
farther away from valve “S.” Thus, more heat in the oven is required to make the 
copper tube “G” expand sufficiently to cause the lever “K” to move the plunger close 
enough to control the flow of gas at “S.” Again, if the Red Wheel is set for a low temper- 
ature the plunger “N” is brought closer to the valve “S,” requiring less heat in the oven to 
control the flow of gas. 


Twenty-seven 


HANDBOOK. of maGAS (RAW CES 


&\ , THE FAMOUS 
: ORAIN 


Oven Heat Regulator 


Measures and Controls the Oven Heat. 

Eliminates cooking failures. 

Cooks a Whole Meal In the oven at one 
time while you're miles away. 

Does your Canning in the oven. 

Saves Food, Gas, Time and Labor. 

Endorsed by Cookery Experts. 

Used in Thousands upon Thousands of 


Used in Leading Schools and Universities. 


APPROVED BY 
Good Housekeeping Institute, Priscilla 
Proving Plant, Forecast Experimental 
Laboratory, New York Tribune 
stitute, 


The ORIGINAL Oven Heat Regulator, in 
use for years. 

Advertised in Leading Magazines. 

Ask the Salesman. 


u 


Showing Self-selling Label Attached to Splasher 


The Mark of Integrity That Accompanies Every Gas Range 
Manufactured by American Stove Company 


HE Label illustrated herewith is pasted on the splasher of every Lorain-equip- 

ved Gas Range. It calls attention to the fact that the stove installed in your 

house or apartment has a Lorain Oven Heat Regulator with the Red Wheel — 

the Rea Wheel that housewives know and have heard their friends talk about 
__ the Red Wheel that the leading Domestic Science schools are using to teach easier, 
better cooking. 


When a woman inspects your new houses or apartments with a view to purchase or 
renting, she sees this label. It is a mark denoting highest integrity and it identifies the 
Gas Range you have selected as a modern appliance that saves fuel, time, labor and food 
for the housewife and her helpers. It signifies that your standards of equipment are 
high, and that you realize that it is good business judgment to equip kitchens with the 
finest gas range obtainable— one with Lorain Oven Heat Regulator. \: 

Twenty-eight 


CEL EEE ESSE 


fone Reni T Seand BULLDERS 


The Most Complete Time and Temperature Cook Book 
Ever Issued Accompanies Every Lorain-equipped Gas Range 


TIME AND 
TEMPERATURE 
OVEN COOKING 


The Lorain “Time and Temperature” Cook Book 


BOVE is shown a picture of “Time and Temperature Oven Cooking,” the 

first cook book devoted exclusively to Time and Temperature Oven Cocking, the 

method sponsored by American Stove Company following the invenuon of the 
orain Oven Heat Regulator. 


This valuable and comprehensive book has been created and compiled by the Research 
Kitchens of American Stove Company. It contains 128 pages of recipes for oven-ccoked 
foods, including Whole Meals and directions for Lorain Oven Canning, and has the official 
Time and Temperature Chart.. Some of the chapter headings are:  hoasis and other 
Baked Meats,” “Oven-cooked Fruits and Desserts,” “Whole Meal Cooking,” “Cakes and 
Cookies” and “Baked Vegetables.” 


It is attractively printed, is bound substantially in cloth, and carries many handsome 
illustrations in four colors. It is recognized as the authoritative book on Time and Tem- 
perature Cookery. A copy of this valuable book accompanies each Lorain-equipped Gas 
Range — no matter how many stoves your installation may require. 


Among the many prominent Public Libraries of the United States listing these Cook 
Books are those of Cleveland, Kansas City, Indianapolis, Atlanta, Albany, Oakland, and 
Washington, D. C. 


Twenty-nine 


URDAY | 
; POST 


tig om 


P 


RMI ns 


ICTORIAL REVIEW. 


The Journal of 


Home 
ee | Economics 
AMERICAN 
COOKERY 


THE BOSTON 
| CODKING SCHOOL MAGAZINE i J 
™ | THE AMERICAN | 
yy ARCHITECT S22 | 
“| ARCHITECTURAL | 


BREVIEW. 


THEGRANDRAPIDS | REAL ESTA 4 
FURNITURE Al EF i 
_ RECORD | | JOURNAL nf 


Millions of Housewives Read About 
Lorain-equipped Stoves in These 
Leading Magazines 


IX years ago American Stove Company an- 

nounced nationally the Lorain Oven Heat Regu- 

lator, the wonderful device that measures and 

automatically maintains the heat of the gas range 
oven — the greatest contribution to the science of cooking 
and to the saving of labor for housewives in all the history 
of cookery appliances. 


Since that time, week in and week out, month in and 
month out, Lorain has been advertised in the leading 
national publications so that as a result Today there is 
hardly a housewife that has not heard something about 
the famous Lorain Oven Heat Regulator —the one with 
the Red Wheel. In the magazines shown on this page 
appear yearly 90,000,000 advertisements dealing with 
Lorain. 


Today, these Lorain advertisements are attracting the 
attention of the better class of women the world over, 
making them justly dissatisfied with obsolete and ineffi- 
cient cooking-appliances and creating a big demand for the 
finest types of gas ranges manufactured. 


At the present time practically every woman’s maga- 
zine includes accurate measurements of “Time and Tem- 
perature” in its authoritative recipes. So that the owner 
of a Lorain-equipped Gas Range finds an ever-increasing 
supply of authentic Time and Temperature recipe-material 
from which to choose. 


The Lorain Oven Heat Regulator has been approved 
by every recognized test-kitchen in America, including 
Good Housekeeping Institute, Priscilla Proving Plant, 
New York Tribune Institute, Modern School of Cookery 
and the Testing House of Today’s Housewife. 


Lorain-equipped Gas Ranges have been on the market 
for eleven years and are being used in more homes, 
schools, churches, hospitals, testing kitchens, and fraternal 
organization structures than all other makes of heat-regu- 
lated gas ranges combined. The Lorain Oven Heat Regu- 
lator is unconditionally guaranteed by American Stove 
Company, the World’s largest manufacturer of gas ranges. 


_AMERICAN 
BUILDER 


Tne Wor.o's Grearesy Buitping Paper 


FURNITURE 


Thirty 


HANDBOOK on GAS RANGES 


This is the Architects’ Authoritative Book of Specifications 
Which Recommends Lorain-equipped Gas Ranges 


Below is shown a reproduction of the half-page devoted to a description of Lorain-equipped Gas 
Ranges in The American Architect Specification Manual 


American Stove Co. 


National Stove Company Div. 
Lorain, Ohio 

George M. Clark & Co. Div. 
Chicago, Illinois 

Dangler Stove Co. Div. 
Cleveland, Ohio 


Cleveland, Ohio 
Cleveland, Ohio 


GAS COOKING RANGES 
1 All ranges and laundry stoves shall be 
(here state type, size of oven, whether 
glass panel door, etc.) right or left hand 


oven, artificial (what kind) or natural 
gas, open or solid cooking tops, with or 
without top lighter, as manufactured 
by the American Stove Co. (state Di- 
vision, if a particular type is indicated). 


OVEN HEAT REGULATOR 


2 All ovens shall be equipped with the 
“Lorain” oven heat regulator. 


INSTALLATION 


3 Gas outlets will be provided by others 
as shown on drawings (or state within 


Thirty-one 


New Process Stove Co. Div. 
Reliable Stove Co. Div. 


Quick Meal Stove Co. Div. 
St. Louis, Missouri 


Ranges—Gas Cooking 


“LORAIN” Oven Heat Regulator 
Hot Plates 

Laundry Stoves 

Water Heaters 

Portable Ovens 

Gas Heaters 


two or more feet of each fixture, as the 
case may be). The ranges and laundry 
stoves shall be connected with pipe in 
accordance with the rules of the public 
service company interested. Service 
pipe to have valve next to flow to shut 
off gas when range is removed for re- 
pairs. 


All fixtures shall be installed complete 
and ready for use. They shall be tested 
in every particular, as may be required 
by the (Owner or Architect). 


Where range is connected to a flue, 
smoke-pipe of range is to have a damper 
therein to control down drafts. 


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